Can you even believe its August already?! We've done very little summer fun things it seems and its almost over. Sunday was the first pool day this year. Lounging poolside with a food magazine makes me want to cook! In Food & Wine magazine I found a delicious sounding recipe for Whipped Corn Dip & knew I had to try it ASAP. I always have frozen organic sweet corn in the freezer, so I just picked up some ricotta, I had everything else & I was ready. Of course you know I didn't follow the recipe-I just don't have it in me.
In the pan:
Oil, some butter & 1/2 med. chopped onion. Saute for about 5 minutes, add in corn & SHS. Saute for about 10 minutes. Add to a food processor & pulse. Add in about 1/2 cup of ricotta cheese & turn speed to ON. While running stream in some lemon juice. Be sure to taste for additional ricotta or salt. Run till smooth.
That's it. Its simple & amazing. This picture cannot possibly convey how delicious it is!
I would serve this with pita chips, veggie, or just along side a protein. We had grilled salmon & it was delicious. It also keeps well. I stuffed zucchini with it the next night topped with grated romano cheese-possibly more amazing.
D & I made a large batch of red quinoa to have for the week as well. I added onions, green pepper, corn, cilantro, SHS, lime juice & EVOO. Another simple side dish
Deconstructed chicken shish kabobs. We bought these premade at the deli at the grocery store.
There's a huge seafood sale going on right now at my grocery store. These are called grilling shrimp-they are butterflied, then frozen. They are delicious simply grilled & served with melted butter with garlic & lemon juice.
We also grilled salmon and of course, Brian had to have meat & potatoes.
To wrap up the evening, we watched a little Criminal Minds outside in the dark. Creepy!
